Simple Banana Chocolate Muffins with Real Food Ingredients

If you’re craving a cozy, chocolatey treat that still fuels your body, these Simple Banana Chocolate Muffins are just the thing. Naturally sweetened and packed with nourishing ingredients, they’re the perfect snack for busy mornings, hungry kids, or a mama in need of a moment.

I created this recipe because, like many mamas, I always seem to have a few bananas going brown on the counter — too ripe to eat, but perfect for baking. I also find myself constantly searching for easy, nourishing snacks that feel like a treat but are actually made with real, wholesome ingredients my kids will happily eat. These muffins were born out of that everyday need: something chocolatey and delicious, but still packed with nutrients to keep little bellies full and growing bodies fueled. They’ve quickly become a staple in our home — simple to make, freezer-friendly, and perfect for breakfast, snack time, or tossing in a bag on the go.

Why You’ll Love this Recipe

• Naturally sweetened with ripe bananas and maple syrup.
• Rich chocolate flavor from real cocoa powder.
• Greek yogurt and eggs make them protein rich.
• Freezer-friendly and great for meal prep.
• Kid-approved and mama-fueling.

Ingredients Breakdown

• Ripe bananas – natural sweetness and moisture.
• Organic all-purpose flour – a pantry staple and creates that fluffy muffin texture.
• Cocoa powder – rich, chocolatey flavor without extra sugar.
• Greek yogurt – protein boost and softness.
• Maple syrup – natural sweetener.
• Eggs, vanilla, butter – helps bind everything together and create the delicious flavors.
• Optional: dark chocolate chips – for added flavor.

How to Make Simple Banana Chocolate Muffins

1. Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin or use a silicone one for easy removal.

2. Mix Wet Ingredients
In a large bowl, mash bananas well. Add eggs, Greek yogurt, maple syrup, melted butter, and vanilla. Whisk until smooth.

3. Mix Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

4. Combine Wet and Dry Ingredients
Gently stir the dry ingredients into the wet until just combined. Do not overmix.

5. Add the Chocolate Chips
Fold in chocolate chips, if using.

6. Divide Batter & Bake
Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until a toothpick comes out mostly clean.

7. Cool & Enjoy
Let cool in the pan for 5 minutes, then transfer to a rack to cool completely. Enjoy!

Tips for The Best Muffins

• Use extra ripe bananas! Yes, those ones that should probably go in the trash are best for this.
• Don’t overmix the batter — you want soft and fluffy muffins.
• Let them cool before removing for the best texture.

Storage + Meal Prep Tips

Store in an airtight container in the fridge for up to 5 days. These work great as a meal prep. You can freeze them for up to 3 months. De-thaw and reheat in the toaster oven for the best texture.

Variations and Nourishing Add-Ins

• Make them dairy-free by subbing for coconut yogurt and coconut oil.
• Add collagen peptides for protein.
• Top with walnuts, extra chocolate chips, or sliced bananas for added flavor.

Frequently Asked Questions

Can I use a different flour in this recipe?
Yes! I used organic all-purpose flour, but you can also use whole wheat flour for added fiber, or oat flour to make them gluten-free. Just keep in mind that texture may vary slightly with substitutions.

How ripe should my bananas be for these muffins?
The riper, the better! Bananas with lots of brown spots are ideal — they’re sweeter, softer, and make the muffins extra moist without needing extra sugar.

Can I freeze these banana chocolate muffins?
Definitely. Once fully cooled, store them in an airtight container or freezer bag for up to 3 months. Just thaw overnight or reheat gently in the microwave or toaster oven when you need a quick snack.

More Nourishing Banana Recipes You’ll Love

• Simple Banana Breakfast Cookies
• Banana Greek Yogurt Mini-Muffins
• Best Banana Bread

If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!

Simple Banana Chocolate Muffins

These simple banana chocolate muffins are made with real ingredients. Perfect for breakfast, snacks, or a nourishing treat for busy moms and hungry kids.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 very ripe bananas about 1¼ cups mashed
• 2 large eggs
• ½ cup plain Greek yogurt
• ¼ cup maple syrup or raw honey
• ¼ cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup dark chocolate chips or chopped dark chocolate optional

Method

 

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease. I use a silicone cupcake tin.
2. In a large bowl, mash the ripe bananas. Add eggs, Greek yogurt, maple syrup, melted butter, and vanilla extract. Whisk until smooth.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
4. Gently stir dry ingredients into the wet mixture until just combined. Do not overmix.
5. Fold in chocolate chips if using.
6. Divide batter evenly into the muffin cups (about ¾ full).
7. Bake for 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Make it dairy-free: Use coconut yogurt and coconut oil.
• Add a protein boost: Mix in 2 tablespoons collagen peptides
• Storage: Store in an airtight container for 3–4 days, or freeze for up to 3 months.